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Ok folks, I’m going into my second try at this. The first went well, at 60 days. I did a top sirloin roast. This time I’m going with the same cut, but I think I’ll go 90 days. This time I picked up a roast twice the size of the last, about 14 lbs. I have a mini fridge I made into a dryer by simply drilling two holes through the side to run in a small fan for circulation and another hole for a remote humidity/temp sensor. I’ve cleaned up the fridge and it’s drying right now. I will plug it in for a day and dial in the temp for a solid 37 deg. Then, I will wipe down the interior with alcohol for a sterile environment, place the roast, and monitor until finished. Planing on nice top sirloin steaks for the grill this summer. Otherwise, this is my beer fridge, so I’ve made room in the main fridge for the cold ones. Any thoughts?

Ok folks, I’m going into my second try at this. The first went well, at 60 days. I did a top sirloin roast. This time I’m going with the same cut, but I think I’ll go 90 days. This time I picked up a roast twice the size of the last, about 14 lbs. I have a mini fridge I made into a dryer by simply drilling two holes through the side to run in a small fan for circulation and another hole for a remote humidity/temp sensor. I’ve cleaned up the fridge and it’s drying right now. I will plug it in for a day and dial in the temp for a solid 37 deg. Then, I will wipe down the interior with alcohol for a sterile environment, place the roast, and monitor until finished. Planing on nice top sirloin steaks for the grill this summer. Otherwise, this is my beer fridge, so I’ve made room in the main fridge for the cold ones. Any thoughts?

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They sell plastic bags specifically made for dry aging safely. You can also dry age by a number of methods that involve completely coating the meat in things like butter and seaweed. Check out the Guga foods or Sous Vide Everything channels on YouTube for more info on how to dry age using a lot of different methods. Also be sure to trim the dried outside portions of the roast since they will be tough and very strong tasting.